Rich pumpkin tart without using dairy

Pumpkin and tofu tart: Forget jack-o'-lanterns, the best-tasting pumpkin desserts come from pie pumpkins. You can go to a lot of trouble to roast, de-string and sieve but canned puree is just as good, much easier.
(Brian Cassella/Chicago Tribune)

A dessert that has all the smooth creaminess and great taste of pumpkin cheesecake — without dairy products? Yes, it's possible.

First of all, forget jack-o'-lanterns. The best-tasting pumpkin desserts come from pie pumpkins. You can go to a lot of trouble to roast, de-string, sieve and puree a small, round sugar pumpkin, but canned puree is just as good and much easier.

Then, to counter the occasional soy aftertaste tofu-based desserts can develop, add some rich ground cashews to the mix.

Tip: Purchase plain canned pumpkin, not pumpkin-pie filling, which will have additional spices and ingredients.

4. For the topping, stir together pecans, remaining 2 tablespoons maple syrup and remaining 1 tablespoon margarine. Sprinkle on top of cheesecake, delicately pressing down. Bake until top is puffy and the edges lightly browned, 30 minutes. Remove from oven. Place pan on a wire rack; let cool 1 hour. Carefully run a knife along the inside of the springform ring; remove the ring. Refrigerate at least 1 hour before slicing. (If it is difficult to remove the ring from the tart, leave it on until after the tart chills completely.)